Tomato Preserves ( Mrs. Wilson ).
Choose little red, plum-shaped tomatoes, if red preserves are desired, and the small yellow ones for yellow preserves. Peel, and prick them with a large needle; boil them slowly for half an hour in preserving-sirup, with the juice of one lemon to every two pounds of tomatoes; add also a little bag of ginger-root; then skim out the tomatoes; let them remain two or three hours in the sun to harden. Put the white of an egg into the sirup; boil and skim well, and pour it over the tomatoes. The old rule is a pound of sugar to a pound of fruit. I prefer three-quarters of a pound of the former to a pound of the latter. The yellow tomatoes are preferable.